Spicy Minced Chicken Salad (Larb Gai)

Spicy Minced Chicken Salad (Larb Gai)
Staff Writer
Chicken Salad

Farina Kingsley

Chicken Salad

Salads of Laos and Thailand tend not to focus on leafy greens but rather use meat, seafood, fruit and herbs as their main ingredients. Unlike green salads, this dish can be made several hours in advance and chilled until ready to serve.

4
Servings
578
Calories Per Serving
Deliver Ingredients

Ingredients

For the dressing

  • 1  Tablespoon  chopped shallots
  • cloves garlic, chopped
  • 1  Tablespoon  green jalapeno chili, seeded and minced
  • 1  Teaspoon  sugar
  • 1/8  Teaspoon  ground black pepper
  • 4  Tablespoons  fish sauce
  • 4  Tablespoons  lime juice
  • 1  Tablespoon  rice vinegar
  • 1  Teaspoon  chili sauce
  • 3  Tablespoons  canola oil

For the chicken

  • 1 1/2  Pound  boneless, skinless chicken thighs
  • 1/3  Cup  sliced shallots
  • red or green serrano chili, seeded and sliced into thin rings
  • 2  Tablespoons  canola oil
  • 2  Tablespoons  chopped cilantro leaves
  • 2  Tablespoons  chopped mint leaves
  • 6-8  leaves red leaf lettuce
  • 1/4  Cup  chopped toasted peanuts, for garnish

Directions

For the dressing

Use a mini-food processor or blender to grind together the shallots, garlic, jalapeno, black pepper and sugar to form a smooth paste. Add the remaining dressing ingredients to the paste and process until well combined. Set aside.

For the chicken

To help grind the meat, chill the cubes of chicken thighs in a freezer for 15 minutes before mincing the meat.

Place the cold chicken meat into a large food processor and mince the chicken thighs by pulsing the machine until the meat is ground quite fine. Do not over process or the meat takes on a mousse-like texture.

Heat a large nonstick sauté pan over medium-high heat. Once the pan is hot, add 2 tablespoon of oil to the pan and sauté the minced chicken until the meat turns opaque, 4 to 5 minutes. Use a wooden spoon to help break up the minced chicken. Drain the meat in a sieve and transfer the chicken to a large bowl. Add the sliced shallots, chili and fresh herbs to the ground meat. Pour the dressing over the meat and mix well. Transfer the chicken onto a bed of lettuce and garnish. Serve at room temperature.

Nutritional Facts

Total Fat
33g
47%
Sugar
9g
10%
Saturated Fat
5g
21%
Cholesterol
128mg
43%
Carbohydrate, by difference
24g
18%
Protein
44g
96%
Vitamin A, RAE
52µg
7%
Vitamin B-12
1µg
42%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
36mg
48%
Vitamin K (phylloquinone)
37µg
41%
Calcium, Ca
62mg
6%
Choline, total
143mg
34%
Fiber, total dietary
2g
8%
Folate, total
63µg
16%
Iron, Fe
1mg
6%
Magnesium, Mg
85mg
27%
Niacin
21mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
481mg
69%
Selenium, Se
40µg
73%
Sodium, Na
587mg
39%
Water
167g
6%
Zinc, Zn
2mg
25%

Chicken Salad Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Salad Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Chicken Salad Wine Pairing

Pinot noir, gamay, merlot, zinfnadel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken.